Key Lime Pie

Adapted from Gourmet Magazine.

• Crust:
• 3 crushed graham crackers (21/4-inch by 43/4-inch)
• 1 teaspoon sugar
• 1 tablespoon unsalted butter, melted
• Filling:
• 1 (6-ounce) can sweetened condensed milk
• 1 large egg yolk
• 1/4 cup fresh or bottled Key lime or lime juice

Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar and butter with a fork until combined well. Press mixture evenly onto bottom and up side of a 4-inch springform pan. Bake crust in middle of oven 5 minutes. Cool. Leave oven on.

Make filling and bake pie: Whisk together condensed milk and yolk in a bowl until combined. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Serves 2: Makes a 4-inch pie.

Per serving: 394 calories; 17 g fat (9 g saturated fat; 39 percent calories from fat); 55 g carbohydrates; 152 mg cholesterol; 144 mg sodium; 9 g protein; 0.3 g fiber.